August 18, 2022| By

Peach Cobbler Pound Cake

Prep Time: 30 mins
Cook Time: 1 hr 20 mins
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This delicious peach cobbler pound cake recipe is a show stopper! It's a brown sugar pound cake with a cinnamon swirl topped with a brown butter glaze and juicy roasted cinnamon peaches. If you're a peach lover, this recipe is for you!

Are peaches one of your favorite fruits? You have to try this peach crumble and this easy peach cobbler with cake mix!

a peach cobbler pound cake on a cake stand topped with roasted peaches.
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This rich buttery pound cake is the perfect dessert! My family goes crazy over this recipe. Every time I make it, I literally blink and it's gone. It has the best of everything - a moist brown sugar pound cake, a cinnamon swirl in the center of the cake, and then a beautiful brown butter glaze that compliments the peach flavor perfectly.

I'm not done! Then it's topped with juicy peaches that are roasted in cinnamon and sugar. In a word, it's perfection.

Best of all, this recipe calls for simple ingredients that are pantry staples. It's one of my favorite summer desserts but I also make this during the holidays and everyone goes nuts for it! This pound cake is literally addicting.

At first bite, you'll understand the hype!

Why You'll Love this Recipe

  • This peach cobbler pound cake combines a deliciously moist cake with fresh fruit that's been caramelized in cinnamon sugar, you can't go wrong!
  • The brown butter glaze on top makes for a deliciously caramelized flavor that pairs with the juicy peaches perfectly.
  • Once roasted, the peach slices are placed on top of the pound cake, giving you that true cobbler taste in every bite. Instead of a biscuit topping, you get pound cake!

What is pound cake?

Pound cake came about in the 1700s and got its name because it originally called for one pound of each ingredient - flour, sugar, butter, and eggs. Of course since then, the classic pound cake recipe has changed substantially and now includes cool flavors, glazes, and fruit!

peach cobbler pound cake on a cake stand with a slice taken out.

Ingredient Notes and Substitutions

  • Fresh peaches: it's peach season so it's only fair that I use fresh peaches. I recommend using freestone peaches or yellow peaches. They're less juicy and won't become soggy when baking. Here's a go-to guide for how to pick peaches! These are ideal for this peach cobbler cake because the cobbler filling goes on top and you don't want the cake to get soggy! However, if you're seeing this recipe around Thanksgiving or Christmas (this is an ideal holiday dessert), you can use canned peaches. Don't worry about roasting them, just toss them in cinnamon and sugar and place on top of the finished cake.
  • Butter and Cream Cheese: these ingredients are what yield a moist pound cake. If you I used salted butter but feel free to use unsalted butter if you're watching your salt intake. Also, you can use sour cream in place of cream cheese if that's what you have on hand. Whatever you use, be sure that it's at room temperature for the best results!
  • Cinnamon and Nutmeg: these warm spices really play up the peach flavor when combined. I use it in the cake, in the cinnamon swirl filling, and in the roasted peaches. The flavor is like getting a cozy warm hug!

Tips

  • Be sure to use room temperature butter, cream cheese, and eggs. Using room temperature ingredients allows for the ingredients to mix together properly and for air to fully incorporate into the batter.
  • I do not recommend using an electric mixer for this recipe as the cake batter is very heavy. A stand mixer is preferred.
  • Once peach season is over, you can use canned peaches instead of fresh peaches. Just drain the syrup and toss in cinnamon and sugar, don't worry about roasting them.
  • Make sure to cream together butter, cream cheese, and sugar for the instructed time. This is important because it adds air into the batter which allows it to rise in the oven. It's also how to get a moist cake as opposed to a dense cake.
  • A great way to enjoy this moist delicious pound cake is with a scoop of vanilla ice cream for the perfect dessert!

Pro tip: Try to avoid using unripe peaches. If that's all that you have on hand and can't wait to make this recipe, place the peaches in a paper bag for 1-2 days to ripen them more quickly.

a slice of peach cobbler pound cake on a plate.

How to make Peach Cobbler Pound Cake

There are a few moving parts, but it is quite an easy recipe to make!

  • Preheat the oven to 350 degrees F. Make the cinnamon swirl filling by combining brown sugar, cinnamon, and flour into a small mixing bowl. Whisk together and set aside.
  • Add butter and cream cheese to the stand mixer with the paddle attachment. Cream together for 3 minutes, increasing to medium speed, then add brown sugar and sugar and continue to cream together for another 3 minutes. This is an important step because it adds air into the batter. This recipe doesn't have any leavening agents, so the air in the batter is what allows it to rise in the oven.
  • Add vanilla extract and the eggs, one at a time. The batter may separate a bit, this is completely normal! Scrape down the sides of the bowl and continue to mix.
  • Combine the dry ingredients. In a separate bowl, whisk together all purpose flour, cinnamon, nutmeg, and salt together. Pour flour mixture into the wet ingredients and fold together until just combined.
  • Spray a 10-cup bundt cake pan with nonstick baking spray and pour half of the batter into the bottom of the bundt pan.
  • Add brown sugar mixture and pour remaining batter on top. Bake for 1 hour and 20 minutes.
  • Make the brown butter glaze by browning butter in a pan. Add the browned butter to a large mixing bowl and add powdered sugar, vanilla extract, and heavy cream. Start by adding 3-4 tbsps, add more if you prefer a looser texture.
  • Once the cake is done, increase the oven temperature to 400 degrees F. Allow the cake to cool in the cake pan for 5 minutes, then turn the cake over onto a wire rack or a plate to cool.
  • Make the roasted peaches by adding sliced peaches to a large mixing bowl. Add sugar, lemon juice, and cinnamon. Toss together. Line a baking sheet with parchment paper and add sliced peaches. Roast in the oven for 10 minutes.
  • Assemble! Drizzle the brown butter glaze onto the cake and top with the roasted peaches. Add a little bit of crushed graham crackers on top as a kind of streusel topping but way easier.
an up close photo of peach cobbler pound cake.

Recipe FAQs

Do I need to remove the skin from the peaches?

No, you do not. Once roasted, the skin really doesn't add or take away from any of the flavor so I just leave it on.

What's the best way to peel peaches?

if you prefer to remove the skin, the easiest way is to blanch the peaches. Bring a pot of water to a boil and fill a large bowl with ice water. Boil the peaches for 1 minutes, then place them the bowl of ice water. The skin will separate from the fruit and you should be able to peel them more easily.

How long will this cake last?

You can store the cake in the refrigerator for 5 days in an airtight container. If you prefer to freeze it for a later date, slice the cut, wrap it in plastic wrap, and then place it in an airtight container and freeze it for up to 3 months.

Can I use canned peaches?

Absolutely! If you're using canned peaches, do not roast them. Drain the peaches and then toss them in cinnamon and sugar (extract amounts in the recipe card) and place on top of the pound cake.

More Pound Cake Recipes

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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!

a peach cobbler pound cake on a cake stand topped with roasted peaches.

Peach Cobbler Pound Cake

Peach Cobbler Pound Cake is a brown sugar pound cake with a cinnamon swirl topped with a brown butter glaze and juicy roasted cinnamon peaches.
Serving: 12
Prep Time: 30 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 50 mins
Calories: 855kcal

Equipment

  • 10 cup bundt pan
  • Stand Mixer
  • Mixing Bowls
  • Baking Sheet

Ingredients

Brown Sugar Pound Cake

  • 1 ½ cups Salted Butter , room temperature
  • 8 oz Cream Cheese , room temperature
  • 1 ½ cups Brown Sugar
  • 1 ½ cups Sugar
  • 5 large Eggs
  • 1 tbsp Vanilla Extract
  • 3 cups All-Purpose Flour
  • 2 tsps Cinnamon
  • ½ tsp Nutmeg
  • ½ tsp Kosher Salt

Cinnamon Swirl Filling

  • ¾ cup Brown Sugar
  • 1 tbsp Cinnamon
  • 3 tbsps All-Purpose Flour

Brown Butter Glaze

  • ½ cup Butter
  • 2 cups Powdered Sugar
  • 1 tsp Vanilla Extract
  • 3-5 tbsps Heavy Cream

Roasted Peaches

  • 3 Freestone or Yellow Peaches , sliced
  • 1 tsp Lemon Juice
  • 3 tbsps Sugar
  • ¼ tsp Cinnamon
  • 1-2 Graham Crackers , crushed

Directions

  • Preheat the oven to 350 degrees F. Make the cinnamon swirl filling by combining brown sugar, cinnamon, and flour into a small mixing bowl. Whisk together and set aside.
  • Then make the pound cake batter. Add butter and cream cheese to the stand mixer with the paddle attachment. Cream together for 3 minutes, increasing to medium speed, then add brown sugar and sugar and continue to cream together for another 3 minutes.
  • Add vanilla extract and the eggs, one at a time. The batter may separate a bit, this is completely normal! Scrape down the sides of the bowl and continue to mix.
  • Combine the dry ingredients. In a separate bowl, whisk together all purpose flour, cinnamon, nutmeg, and salt together. Pour flour mixture into the wet ingredients and fold together until just combined.
  • Spray a 10-cup bundt pan with nonstick baking spray and pour half of the batter into the bottom of the bundt pan. Add the brown sugar mixture and pour remaining batter on top. Bake for 1 hour and 20 minutes.
  • Make the brown butter glaze by browning butter in a pan. Add the browned butter to a large mixing bowl and add powdered sugar, vanilla extract, and heavy cream. Start by adding 3-4 tbsps, add more if you prefer a looser texture.
  • Once the cake is done, increase the oven temperature to 400 degrees F. Allow the cake to cool in the cake pan for 5 minutes, then turn the cake over onto a wire rack or a plate to cool.
  • Make the roasted peaches by adding sliced peaches to a large mixing bowl. Add sugar, lemon juice, and cinnamon. Toss together. Line a baking sheet with parchment paper and add sliced peaches. Roast in the oven for 10 minutes.
  • Assemble! Drizzle the brown butter glaze onto the cake and top with the roasted peaches. Add crushed graham crackers on top.

Notes

Helpful Tips
  • Be sure to use room temperature butter, cream cheese, and eggs. Using room temperature ingredients allows for the ingredients to mix together properly and for air to fully incorporate into the batter.
  • I do not recommend using an electric mixer for this recipe as the cake batter is very heavy. A stand mixer is preferred.
  • Once peach season is over, you can use canned peaches instead of fresh peaches. Just drain the syrup and toss in cinnamon and sugar, don't worry about roasting them.
  • Make sure to cream together butter, cream cheese, and sugar for the instructed time. This is important because it adds air into the batter which allows it to rise in the oven. It's also how to get a moist cake as opposed to a dense cake.
  • A great way to enjoy this moist delicious pound cake is with a scoop of vanilla ice cream for the perfect dessert!
Pro tip: Try to avoid using unripe peaches. If that's all that you have on hand and can't wait to make this recipe, place the peaches in a paper bag for 1-2 days to ripen them more quickly.

Nutrition

Calories: 855kcal | Carbohydrates: 117g | Protein: 8g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 450mg | Potassium: 165mg | Fiber: 1g | Sugar: 89g | Vitamin A: 1370IU | Vitamin C: 0.2mg | Calcium: 92mg | Iron: 2mg
Course: Dessert
Cuisine: American

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Recipe Rating




  1. 5 stars
    Amazing! Made a mess with the glaze because I didn't wait for the cake to cool very long but we were ready for dessert. Easy, delicious, and impressive looking. Definitely recommend giving it a try.

  2. 5 stars
    Pound cake was easier to mske than i thought. very moist, delicious glaze, and loved the peaches on top. i'll def be makibg this again for the holidays.